Duck Sugo With Pappardelle. Recipe

Name: Duck Sugo With Pappardelle.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups roast duck, shredded, skin removed; 2 1/2 cups veal enriched duck stock; 1/4 cup dried porcini mushrooms; 2 tablespoons fresh rosemary leaves; 3 large sage leaves; 4 garlic cloves; 1/2 onion; 2 stalks celery; 2 tablespoons duck fat; 1/2 cup white wine; 1/2 cup parsley, plus; 1/4 cup parsley, for later use; 6 ounces fresh pappardelle pasta; 1/2 cup grated parmesan cheese

Servings: persons

2 cups roast duck, shredded, skin removed
2 1/2 cups veal enriched duck stock
1/4 cup dried porcini mushrooms
2 tablespoons fresh rosemary leaves
3 large sage leaves
4 garlic cloves
1/2 onion
2 stalks celery
2 tablespoons duck fat
1/2 cup white wine
1/2 cup parsley, plus
1/4 cup parsley, for later use
6 ounces fresh pappardelle pasta
1/2 cup grated parmesan cheese

1
Bring 1 cup of stock to boil and pour over dried porcinis. Allow to stand for 30 minutes. Remove rehydrated porcinis, squeeze dry and chop, reserving liquid. Strain through cheese cloth, to remove any grit that might be in the porcinis.
2
Roughly chop onion and celery and puree finely in food processor with sage, rosemary, and 1/2 cup of parsley. Heat duck fat in skillet, then add pureed mixture. Finely mince garlic and add to sauteed mixture. Then add your rehydrated porcinis and saute a few more minutes.
3
Deglaze pan with white wine, then add stock and reserved porcini liquid and simmer for about half an hour or until reduced to desired consistency.
4
Add shredded duck, heating well and allow all flavors to marry, adjusting with salt and pepper to taste.
5
Prepare pasta and drain. Rough chop remaining parsley. Toss duck mixture with pasta, sprinkle with parsley and Parmesan (or Manchego).

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups roast duck, shredded, skin removed, 2 1/2 cups veal enriched duck stock, 1/4 cup dried porcini mushrooms, 2 tablespoons fresh rosemary leaves, and more.

Yes, Duck Sugo With Pappardelle. falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Sugo With Pappardelle.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions